Food & Farm Notes for July 18, 2026

SUMMER COLORS & FLAVORS!

Henry’s bringing up many more varieties of beans this week, including French Filet, Italian Flat, regular Green Beans, and Dragon Tongue.

Dragon Tongue is a Dutch heirloom bean that's yellow with purple streaks. Its large size and lumpiness make some people think it's over-mature, but it's actually young and tender and sweet, with a satisfying, meaty texture. See the yummy recipe for Dragon Bean Salad with Toasted Almonds & Feta in the Food Notes below . . . although Henry says nothing is better than eating them raw, since they are one of the sweetest, crispest, most tender beans!

Not to Miss This Week

The 1st CUCUMBERS from the field

LOTS of EGGPLANTS and TOMATILLOS since Henry didn’t have time to pick them for you last week.

Last big week for FENNEL, and possibly the last fennel until fall when he harvests the side shoots that the plants put out after the main bulb is harvested. If you’re looking for another great recipe, this Carmelized Fennel with Pasta recipe from Deborah Madison is our friends Bob and Renee’s favorite way to prepare fennel.

LAST special prices on ONIONS & SHALLOTS, so stock up this week!

FIRST CORN, and it’s gorgeous!

Henry’s also bringing up the first Shishito Peppers of the season!

Food Notes: DRAGON TONGUE BEANS

They look big and tough, but are really sweet and tender. They are really good raw — as a snack, or with other raw veggies and a nice veggie dip.

Or make this lovely bean salad, which could be your entire meal. (It’s adapted from a Green Bean recipe from Cookie and Kate.)

Dragon Bean Salad with Toasted Almonds & Feta

• 1/2 cup sliced almonds

• 1 pound beans, trimmed and cut into 2-inch pieces

• ¼ cup water

• ½ teaspoon sea salt, divided

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• 2 teaspoons Dijon mustard

• 1 medium clove garlic

• freshly ground black pepper

• Pinch of red pepper flakes

• ¼ cup crumbled feta cheese, divided

• 4 large basil leaves, torn, for garnish

• Lemon zest from about ½ lemon, for garnish
  
  Put the almonds in a large skillet over medium heat. Cook, stirring frequently. After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden, 1 or 2 more minutes. Transfer to a bowl to cool.

• Put the skillet back on the heat and add the beans, water, and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 3 to 5 minutes. Remove the lid, raise the heat to medium-high, and cook until the liquid evaporates, 2 to 3 minutes. Remove the skillet from the heat and set aside.

• Whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.

• Once the beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Add the toasted almonds, and about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if you like.

• Transfer the beans to a serving bowl or platter. Sprinkle with the remaining feta and the torn basil leaves. Lightly grate some lemon zest on top, and serve.

Farm Notes: Don’t worry about Cyclospora from Henry’s Farm!